Mysore Chutney Video by Tarla Dalal

This chutney is used to make mysore sada dosa. A thin layer is spread on the inside of the dosa. It taste great and is a good variation to regular dosas.

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 1.5 cups

Ingredients

2 tbsp oil
1/2 cup chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste

1. Heat the oil in a non-stick pan, add the chana dal and urad dal and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while stirring continuously.
2. Add the red chillies and sauté on a medium flame for 2 minutes.
3. Add the jiggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Allow it to cool a little and then blend in a blender using a little water to a smooth paste.
6. Serve this immediately or store in an air-tight container in a deep-freezer.

Mysore Chutney